Light Cole Slaw Recipe with Greek Yogurt

Cole slaw is made with one of the strongest cancer fighting vegetables you can eat: cabbage! Just another reason to add this light and tangy recipe to your summer BBQ and family get togethers.

I admit it. I always avoided cole slaw because it just seemed too soupy for me. That and the mysterious potato salads and macaroni salads. I know. Forgive me. But they just seemed way too heavy. Over the past few years I have started giving these dishes a second chance and, wow, have I got some amazing cooks amongst my friends. Their creative ability of remaking potato or broccoli salad into a light dish with a punch of flavor astounded me (look out store bought creamy salads).

So I started playing around with cole slaw recipes. Why?

First, like I said above, the cabbage family – cruciferous – (broccoli, cauliflower, cabbages) are great cancer preventers. They have anti oxidant phytonutrients. They also contain isothiocyanates and indole-3-carbinol (technical words for kick butt cancer fighters). So, how could I NOT give Cole Slaw a try?? (I also make Homemade Sauerkraut and a Sauerkraut and Kielbasa Dish).

My second reason is because my husband likes Cole Slaw a lot, especially with BBQ anything. He’s been my taste tester. We’ve tweaked a few recipes and I think I’ve found a winner!!

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I love how you lightened this recipe up by using greek yogurt, PINing and Tweeting it so others can check it out. And thanks so much for including links to some of my recipes, for some of my families favorite BBQ side dishes!

I just recently discovered how much I love coleslaw, so I’m definitely going to be trying this. 🙂 Thanks so much for sharing it at Savoring Saturdays, Kelly. I’m featuring it at this weekend’s party! Hope to see you there. 🙂

I’m not sure if I just had a really juicy lemon, but it was a little too lemoney for me. However, I was able to add a few spices and cut the lemon flavor down and it was wonderful. Definitely using this recipe again, but adding the lemon to taste.